Spicy Kongguksu-Style Creamy Udon

Ingredients

• 1.5 Frozen udon noodles (1-2 packs)
• 150 g Silken tofu
• 80 ml Cold water
• 0.33 Cucumber (1/3 piece, sliced into matchsticks)
• 1 Hard-boiled egg
• Kimchi (to taste)
• Roasted sesame seeds (to taste)
• 1 tsp Gochujang (Korean chili paste)
• 0.5 tsp Soy sauce
• 1 tsp Vinegar
• 0.5 tsp Sugar
• 0.5 tsp Sesame oil
• 0.25 tsp Garlic paste
• 0.5 tsp Chicken bouillon powder (Tori-gara soup base)
• Salt (a pinch)
• Black pepper (a pinch)

Steps

1. 1

   In a bowl or blender, combine the silken tofu, cold water, chicken bouillon powder, and a pinch of salt. Mix or blend until the mixture becomes a smooth, creamy soup base.

2. 2

   In a separate small bowl, whisk together the gochujang, soy sauce, vinegar, sugar, sesame oil, and garlic paste to create the spicy seasoning sauce.

3. 3

   Heat the frozen udon noodles according to the package instructions (usually boiling or microwaving). Once heated, immediately transfer them to a bowl of ice water or rinse under cold running water to chill. Drain thoroughly to remove excess water.

4. 4

   Pour the prepared tofu soup base into a serving bowl and add the chilled udon noodles.

5. 5

   Top the noodles with the spicy seasoning sauce, black pepper, sliced cucumber, kimchi, roasted sesame seeds, and the halved boiled egg. Serve immediately while cold.

Notes

This is a budget-friendly recipe costing approximately 164 yen per serving. It's a great quick meal for busy weeknights or hot summer days.

Nutrition per serving

• main
• vegetarian
• cold noodles
• quick meal
• budget-friendly
• Korean-style
• Japanese-style